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Humidity-controlling and degreening method for oranges

A wet chlorosis and citrus technology, applied in the field of fruit ripening, can solve the problems of unsatisfactory color change of the skin, uneven chlorosis, and high rot rate, and achieve the effect of ideal color change, uniform chlorosis, and fresh fruit stalks

Active Publication Date: 2016-11-16
广西杨氏鲜果有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to provide a method for controlling humidity and chlorosis of citrus, so as to solve the problem of uneven chlorosis, unsatisfactory skin color transformation, scorched fruit pedicle, soft fruit, etc. Technical problems such as high decay rate and poor taste

Method used

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  • Humidity-controlling and degreening method for oranges

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for moisture-controlling dechlorosis of citrus, the method may further comprise the steps:

[0020] a. Storage chlorosis treatment: Put citrus with mature pulp and green peel into the chlorosis storage and add ethylene for chlorosis treatment. The ethylene concentration is 6 μL / L, and the flow rate is 12.5 mL / min to control chlorosis The storage temperature is 25°C, the relative humidity is 95%, and the treatment time is 29 hours. During the treatment process, an air circulation fan is used for air circulation treatment. The volume fraction of carbon dioxide in the green pool is <3%;

[0021] b. Medium-term chlorosis treatment: After the chlorosis treatment in the storage is completed, the concentration of ethylene is controlled to 4 μL / L, the inflow flow rate is 6.5mL / min, and the temperature of the chlorosis storage is controlled at 26°C and the relative humidity is 96%. The treatment is 30h And carry out air circulation treatment, the air circulation treatm...

Embodiment 2

[0024] A method for moisture-controlling dechlorosis of citrus, the method may further comprise the steps:

[0025] a. Storage chlorosis treatment: Put the citrus with mature pulp and green peel into the chlorosis storage and add ethylene for chlorosis treatment. The ethylene concentration is 5 μL / L, and the flow rate is 10 mL / min to control the chlorosis storage. The temperature is 22°C, the relative humidity is 95%, and the treatment time is 26 hours. During the treatment process, an air circulation fan is used for air circulation treatment. The air circulation treatment is once every 3 minutes, and the air replacement cycle is once every 1 hour to control chlorosis The volume fraction of carbon dioxide in the pool is <3%;

[0026] b. Medium-term chlorosis treatment: After the chlorosis treatment in the storage is completed, the concentration of ethylene is controlled to 3 μL / L, the flow rate is 4mL / min, and the temperature of the chlorosis storage is controlled at 24°C and ...

Embodiment 3

[0029] A method for moisture-controlling dechlorosis of citrus, the method may further comprise the steps:

[0030] a. Storage chlorosis treatment: Put the citrus whose flesh is mature and the peel is still green into the chlorosis storage and add ethylene for chlorosis treatment. The ethylene concentration is 7μL / L and the flow rate is 15mL / min to control the chlorosis storage. The temperature is 28°C, the relative humidity is 95%, and the treatment time is 32 hours. During the treatment process, an air circulation fan is used for air circulation treatment. The air circulation treatment is once every 5 minutes, and the air replacement cycle is once every 1 hour to control chlorosis The volume fraction of carbon dioxide in the pool is <3%;

[0031] b. Medium-term chlorosis treatment: After the chlorosis treatment in the storage is completed, the concentration of ethylene is controlled to 5 μL / L, the flow rate is 9mL / min, and the temperature of the chlorosis storage is controll...

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Abstract

The invention discloses a humidity-controlling and degreening method for oranges. The method comprises the following three steps: warehousing and degreening treatment, middle-period degreening treatment and later-period degreening treatment. Temperature, humidity, time, ethylene concentration, ethylene flow speed, circulating air flow speed and the like in the various steps are controlled, the problem that required ethylene concentrations are different in different steps of an orange degreening process is solved, base rotting and fruit rotting due to unsuitable ethylene concentration are avoided, meanwhile, evenness of surface temperature, humidity, ethylene concentration and the like of the oranges can be kept by suitable air internal recycling, degreening of the oranges can be even and consistent, and the oranges are fresh, and have the advantages of mass treatment, low cost and good flavor.

Description

technical field [0001] The invention relates to the technical field of fruit ripening, in particular to a method for controlling humidity and chlorosis of citrus. Background technique [0002] After the citrus matures, the body becomes soft and easily deteriorates, leading to rot during transportation and storage. For this reason, immature green fruits are usually picked, which is convenient for transportation and storage. After the greening treatment, they can be packaged and marketed. The chlorosis process of citrus requires a temperature of 28-29°C and a relative humidity of 90%-95%. Under these conditions, 3-5μL / L of ethylene can achieve the maximum chlorosis rate. Too high temperature or too low ethylene concentration is not conducive to chlorosis of citrus, and the volume fraction of carbon dioxide will also affect chlorosis. At present, most of the chlorosis treatment of citrus is soaked in ethephon solution or ethylene gas with a constant concentration for chlorosi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152
Inventor 李锦灵赵可杰莫德飞黄荣政
Owner 广西杨氏鲜果有限公司
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